For the chicken:
- 8 skinless chicken thighs fillets
- 1 tbsp. oil
- 1 large onion, diced
- 1 tbsp. ginger, minced
- 5 cloves garlic, minced
- ½ tsp. black pepper
- 3 large tomatoes, chopped
- 1 ½ tsp. turmeric
For the rice:
- 1/4 cup (60ml) boiling water
- pinch saffron threads (roughly 1/8 tsp.)
- 1 cup (225g) basmati rice
- 1 tsp. coconut oil
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1 3/4 cup vegetable stock
Season the thighs with salt and pepper.
Heat the oil in a pan, fry the thighs on both sides until golden brown. Remove from the pan and set aside.
In the same pan sauté the diced onion, garlic and ginger for 3-4 mins, often stirring — season with pepper and turmeric. Then add chopped tomatoes, and 1/4 cup of water, season with salt and bring to a boil.
Place the chicken thighs in the simmering sauce, cover with a lid and cook for about 30-45 mins or until the meat is fully cooked and tender.
In the meantime cook the rice. Combine saffron threads and boiling water and allow to ‘brew’ for at least 5 minutes.
In a medium pot, combine saffron and the water with the rice and all other ingredients.
Cover and bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let sit for covered another 10 minutes before serving.
Serve 2 chicken thighs along with sauce and a serving of saffron rice.
Tip: rice can also be prepared in a rice cooker, prep the saffron as above and then follow rice cooker instructions.
(Serves 4) Nutrition per serving: 531 kcal / 22g Fat / 47g Carbs / 36g Protein